Pork and Mushroom Buns

Overview

Fragrant but not greasy!

Pour water, low-gluten flour, and yeast into the bread machine and choose to rise. I like to add a small amount of condensed milk and sugar so that the steamed dough is white and smooth.
Cut the pork belly into cubes.
Separate the fat.
Cut the mushrooms into cubes.
Chop the ginger and green onions separately.
Pour oil into the pot. When the oil is hot, add the fat first. Stir-fry until golden brown and then add all the meat. During the stir-fry process, add ginger, soy sauce, cooking wine, pepper, and then add mushrooms and salt. When turning off the heat, add the chopped green onions and stir-fry.
Knead the risen dough into a long strip and cut into sections of about 4 cm, then roll it into dough.
Let the wrapped buns sit for more than 10 minutes before putting them on the drawer.
After steaming for 20 minutes, the steamed buns will be fragrant but not greasy!